You may be required to write up your food science lab in a research paper format. This will give you great practice in preparing to write and publish scientific peer-reviewed articles. Here is an outline I have created for you showing the basic elements of a research paper and their purpose. Title A Few Words […]
Steps Number the carbons on the glycerol unit 1, 2 and 3 from top down Identify the fatty acids attached Name the triacylglyceride (TAG) by identifying the fatty acids position on the TAG and dropping the “ic” or the “eic” and replacing them with “oyl” For example, the name of the TAG below would be […]
Objective: To observe the effect of pH on catalase enzyme in potato protein extract Background: Hydrogen peroxide is a byproduct of several metabolic reactions in living cells. If allowed to accumulate it can cause oxidative damage. Therefore, it is constantly removed by catalase which decomposes it to water and oxygen. Catalase is found in […]
Objectives: a) to quantify proteins in an unknown concentration of egg albumin (egg white) solution, and (b) to separate casein protein from milk Background: In the first part of this lab, the Biuret method will be used to identify and quantify proteins in an unknown concentration of egg albumin solution. Proteins are identified in […]
Objectives: To identify which carbohydrates contain reducing sugars Background: Some sugars have a free aldehyde or ketone group which makes them capable of acting as a reducing agent. We call these sugars reducing sugars. They play an important role in developing food colors and flavors during processing. Reducing sugars produce a brick-red color when heated […]
Objectives: To determine the effect of substrate on yeast fermentation rate Background: Products of carbohydrates fermentation include carbon dioxide and ethanol. The rate of fermentation will be affected by how readily yeast is able to utilize substrates for energy. In this lab, you will observe differences in fermentation rates based on the type of substrate […]
